Bloomin Onion
This Homemade Bloomin Onion is crispy, golden, and bursting with bold flavor! Learn how to cut, batter, and fry a Steakhouse Style Bloomin Onion at home with a simple dipping sauce.
Servings: 10
Cost: $6.16, $0.62 Per Serving
Ingredients
For the Onion:
- 2 Large Sweet Onions
- 2 cups All Purpose Flour
- 1 teaspoon Cayenne Pepper
- 2 Tablespoons Paprika
- 1 Tablespoon Garlic Powder
- 1 teaspoon Dried Oregano
- 2 teaspoons Kosher Salt
- 1 teaspoon Black Pepper
- 1 cup Whole Milk
- 2 Large Eggs
- Vegetable Oil for frying
For the Sauce:
- ½ cup Mayonnaise
- 2 Tablespoons Ketchup
- 2 Tablespoons Horseradish
- ½ teaspoon Paprika
- ⅛ teaspoon Cayenne Pepper
- ⅛ teaspoon Oregano
- ¼ teaspoon Salt
- ½ teaspoon Black Pepper
Instructions
- Peel the onions and cut each into a bloom shape, keeping the root intact. Gently separate the petals.
- In a large bowl, whisk together the flour, cayenne pepper, paprika, garlic powder, oregano, salt, and black pepper.
- In a separate bowl, whisk together the milk and eggs until smooth.
- Coat each onion in the flour mixture, making sure the coating gets between the petals. Shake off any excess.
- Dip the onion into the milk and egg mixture, coating thoroughly and gently separating the petals as needed.
- Coat the onion in the flour mixture again.
- Refrigerate the coated onions for 15–20 minutes to help the coating set.
- Heat enough vegetable oil in a deep fryer or large heavy pot to fully cover the onion to 375°F.
- Carefully lower one onion into the hot oil, root-side down. Fry for 8–10 minutes, until golden brown and crispy. Let the oil return to 375°F before frying the next onion.
- Transfer to a paper towel-lined plate to drain.
- For the dipping sauce, whisk together the mayonnaise, ketchup, horseradish, paprika, cayenne pepper, oregano, salt, and black pepper until smooth.
- Serve the bloomin onions warm with the dipping sauce.
Video
Notes
It's important to use large Sweet onions for the best flavor of this recipe. To cut the petals of the onions, I find that it's best to make 4 evenly spaced cuts around each of the onions approximately 1/2 inch from the root of the onion making sure to cut down all the way through. Then evenly slice between each section 3-4 times making approximately 12-16 evenly spaced cuts.
When coating the onions, use your fingers to gently separate the onion petals so that each petal gets evenly coated but be careful so that they don't fall off.
Make sure that the oil comes to temperature (375 degrees F) after frying the 1st onion before frying the 2nd onion to ensure that it cooks evenly.
These are best served fresh but you can refrigerate any leftovers in an airtight container for up to 5 days.
Reheat in the air fryer or oven to make the coating crispy again with enjoying the leftovers.
Nutrition
Calories: 265kcal | Carbohydrates: 25g | Protein: 5g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 40mg | Sodium: 659mg | Potassium: 181mg | Fiber: 2g | Sugar: 3g | Vitamin A: 948IU | Vitamin C: 3mg | Calcium: 56mg | Iron: 2mg
